Have you ever tried carrot soup before?
If not, you’re probably like “ew, no. That sounds gross.”
And if you have, you’re probably like, “ew, no. That shit is bland.”
Which it usually is. But I have discovered something this weekend: the bland carrot soup makers of the world are just BAD at making carrot soup. If you throw some spices, some creamy coconut milk, and a little lemon juice, carrot soup is rad.
Plus, once you have your delicious, warm carrot soup in your bowl, you can pour some extra coconut milk in there to make some cool latte-esce designs and pretend you own a fancy restaurant that Gorden Ramsey would come to and not yell at you about.
Am I the only one with that dream? I can’t be. Can’t you just imagine having a place where he just sat down, ate your food, and genuinely didn’t have anything bad to say about it? I’d cry.
Back to the soup.
Try it out!
Coconut Carrot Soup
- 1 medium yellow onion chopped
- 5 cups carrots chopped
- 4 cups vegetable broth
- 1 tbsp curry paste
- 1-2 cans coconut milk to taste
- 2 tsp salt or to taste
- 2 tsp pepper or to taste
Chop vegetables as necessary.
Bring yellow onion and carrots to a boil in vegetable broth, and turn to a low simmer until soft.
Blend onion, carrots, and broth in blender for 30-45 seconds, until smooth.
Pour blended mixture back into pot and add coconut milk, curry paste, salt, and pepper to taste preferences.
Add coconut milk to the top to look pretty or just eat it up!
PRO TIP: Serve with some toasted sourdough bread. It's so dang good.